Glazed Lemon Muffins

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We got a juicer last month and every time I put lemons in it I hated to throw away all of the fluffy lemon zest. So I finally decided to make some muffins with it. If you don’t have a juicer you can still just use the normal zesting method. Trying this with oranges tomorrow.

1/2 cup Unsalted Butter, room temperature
1-1/2 cups Bread Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
6 oz vanilla Low-Fat Vanilla Yogurt
1 teaspoon Vanilla Extract
1 large Lemon (pulp and juice from juicer, or zest and juice if you don’t have a juicer)
1 cup Sugar
2 large Eggs

Glaze:
1-1/2 cups Powdered Sugar
2 Tablespoons Lemon Juice
2 teaspoons Water

Preheat oven to 350 degrees. Line muffin pans with baking liners.

In a medium bowl, whisk the flour with the baking powder and salt.

In a small bowl, whisk together the yogurt, vanilla, lemon zest and lemon juice. Set aside.

With an electric mixer, cream butter and sugar together. Add eggs one at a time, beating well after each one. On low-speed, mix in 1/3 of the flour mixture. Mix in 1/2 of the yogurt mixture. Alternate until all combined.

Divide evenly among muffin cups. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, then cool completely on a wire rack.

Set rack over wax paper. In a small bowl, stir powdered sugar with lemon juice and water until smooth. Pour over muffins, spreading to edges with a small knife. Let set for 30 minutes.

Adapted from Martha Stewart

Servings: 12
Calories 259
Total Fat 8.8g
Total Carbohydrates 43.4g
Protein 2.8g
Nutrition Grade D-

Today’s Leopard Print Find: Grazie Women’s Peacock Flip Flop (I got these in blue & green and I love them!) You can see the other 2 colors when you click the picture.

Easter Bunny Cinnamon Rolls

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Not sure how to describe the feelings I’m having today. Happy to say that the Dallas Police Department arrested the 2 suspects in connection to my aunt’s death. One of the arresting officers happened to be my friend. (he’s now my favorite friend) Words can’t describe the relief that news brought me today. But I never knew I could have so many feelings and emotions all at the same time. The best news is that they are being charged with Capital Murder and since we live in Texas, means the death penalty and some closure for us. R.I.P Aunt Ava you will be truly missed.

Happy stuff….

The girls love cinnamon rolls. They love bunny cinnamon rolls even more. We made these last Easter so this will have to become a new tradition. You can let the kids design their own bunny.

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1 can (12.4 oz) Pillsbury Refrigerated Cinnamon Rolls
12 Raisins
8 Sliced Almonds

Preheat oven to 375 degrees. Spray baking sheet with non-stick cooking spray.

Separate dough into 8 rolls. Press down 1 roll to flatten slightly (for bunny’s head). Cut down the middle of next roll to create 2 ears. Press and firmly pinch ears to the top of the head. Shape cut halves into straight or floppy bunny ears. Place bunny on cookie sheet. Repeat with remaining 6 rolls to make 3 more bunnies.

On each bunny, firmly place 2 raisins for eyes, 1 raisin for nose and 2 almonds for teeth.

Bake 13-15 minutes or until golden brown. Spread icing on bunnies. Serve warm.

From Pillsbury

Servings: 4

Today’s Leopard Print Find: Grazie Women’s Leonora Leopard Animal Print Sandal

Breakfast Casserole

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I saw this on my friend’s blog at Back in Dallas and since it was breakfast, it sounded good. If Mexican food weren’t available, I could eat breakfast for every meal. The best thing about this dish was that it made enough to have leftovers the next day and I used it to make some great breakfast tacos. I just put it in a tortilla with some salsa and a little extra cheese.

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1 Pound Sausage
4 Eggs
1 Cup Bisquick
1 Cup Shredded Cheddar Cheese
2 Cups Milk
Salt and Pepper to taste

Preheat oven to 350 degrees. Spray 9″x13″ baking dish with non-stick cooking spray.

Brown the sausage.  Spread sausage evenly in bottom of baking dish.

Whisk eggs.  Add cheese, Bisquick, milk, salt and pepper.  Stir to combine.  Pour evenly over sausage.

Bake for 30 minutes.

Servings: 10
Calories 298
Total Fat 21.1g
Total Carbohydrates 9.8g
Protein 16.4g
Nutrition Grade C+

Today’s Leopard Print Find: eForCity 360-degree Swivel Leather Case Compatible with Apple® iPad® 2 / iPad® 3rd Gen / The new iPad® / iPad® with Retina display / iPad® 4, Brown Leopard

Oven Bacon

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Megan loves, loves, loves bacon. She even asked for a “bag of bacon” as a snack once. But I hate, hate, hate cooking it. Especially since you can only cook a few pieces at a time. I saw this from Martha Stewart and now I will never fry bacon again.

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Lay bacon flat, making sure the pieces do not overlap. Cook for 15-18 minutes. Transfer strips to a plate lined with paper towels.

So easy AND I didn’t get splattered with bacon grease!

Today’s Leopard Print Find: Tabitha & Angus British Fashion Leopard Print Portable Travel Hooded Rain Coat Dog Jacket Poncho – hahaha!!!

Pumpkin Oatmeal Muffins

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Yesterday was one of my favorite days of the year…the Daddy Daughter Dance. This was their 7th one. They only have 2 more to go to.  I cried when they left. They look so grown up! I still picture them like this….

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2007

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2008

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2009

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2010

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2011

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2012

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2013

So while they were at the dance, I had my own party and watched Magic Mike. I have a new appreciation for Channing Tatum, but wow was that a horrible movie! Such a waste of a Matthew McConaughey. I’m still not even sure if the movie had a plot or not.

I know we are kind of past the pumpkin time of year, but I still had so much left! This will make 12 smaller muffins or 9 regular size muffins.

1 cup Flour
1 cup Oats
1/2 cup Brown Sugar, packed
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1-1/4 cup Canned Pumpkin
1 Egg
1 tablespoon Canola Oil
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Walnuts

Pre-heat oven to 350 degrees.

Spray muffin pan with non-stick cooking spray or line with muffins cups.

Combine flour, baking powder, baking soda and oats in a large bowl.

In mixing bowl, combine brown sugar, pumpkin, egg, oil, cinnamon and nutmeg.

Add flour mixture to pumpkin mixture and stir just until combined.

Fold in walnuts.

Pour batter evenly into muffin tins.

Bake for 18 minutes.

Servings: 12
Calories 132
Total Fat 4.2g
Total Carbohydrates 20.8g
Dietary Fiber 1.9g
Protein 3.5g
Nutrition Grade B+

Today’s Leopard Print Find: Vintage Pin-Up Style Beaded Leopard and Solid Satin High-Low Formal Prom Dress Pageant Gown Junior and Junior Plus Size

Orange Pineapple Pecan Muffins

IMG_7868OMG! Even the smell of the batter for these muffins made my mouth water. I was afraid I was going to eat them all before Johnny even made it home. I managed to only eat 2. Then he ate 2, so I didn’t feel as bad.

1/2 cup Pecans
2 cups Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 cup Unsalted Butter, room temperature
3/4 cup Sugar
1 large Egg
1/2 cup Light Vanilla Yogurt
1 tsp Pure Orange Extract
1 Tbs Orange Zest
1 cup Pineapple, diced and drained

Orange Glaze:
1/8 cup Sugar
1/4 cup Orange Juice, warm

Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Set aside to cool and then chop into small pieces.

Spray muffin pan with nonstick cooking spray.

In a separate bowl, whisk the flour, salt and baking soda.

In large mixing bowl, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.

Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Adapted from The Joy of Baking

Servings: 12
Calories 255
Total Fat 11.5g
Total Carbohydrates 34.9g
Dietary Fiber 1.2g
Protein 3.8g
Nutrition Grade C+

Today’s Leopard Print Find: Leopard Viz-A-Ball Bowling Ball

Blueberry Oatmeal Muffins

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I took Megan shopping yesterday. That’s always an experience. First we started at Third Monday in McKinney looking for bows and tutus. The 2 main girly vendors were out with the flu. So no tutus, but we found a few bows. (and some awesome trays from Eklectik Green for me – they were so nice my girls asked if we could please go back and see them again next month) Then we went to Justice. She finally used all of her gift cards. She is quite the shopper. She throws together things that no one else would thing of, like the leopard leggings with the polka dot shirt. I only had to wait in line at Justice for 5 minutes so it was a great day!

Only 157 calories for these. Really moist and packed with oats and blueberries.

1-2/3 cups Quaker Old Fashioned Oats
2/3 cup Flour
1/2 cup Whole-Wheat Flour
3/4 cup Light Brown Sugar, packed
2 tsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Salt
1-1/2 cups Buttermilk
1/4 cup Canola Oil
2 tsp Grated Lemon Rind
2 Large Eggs
2 cups Frozen Blueberries
2 Tbs Flour
1 Tbs Sugar

Preheat oven to 400 degrees. Place 16 baking cups in muffin pan.

Place oats in a food processor; pulse 10 times or until oats resemble coarse meal. Place in a large bowl.

Add flours, brown sugar, cinnamon, baking soda, baking powder and salt to the oats; stir. Make a well in center of mixture.

Combine buttermilk, oil, lemon rind and eggs. Add to flour mixture; stir just until moist.

Toss blueberries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups; sprinkle 1 tablespoon sugar evenly over batter. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Adapted from Cooking Light

Servings: 16
Calories 157
Total Fat 5.0g
Total Carbohydrates 25.0g
Dietary Fiber 1.7g
Protein 3.8g
Nutrition Grade B

Today’s Leopard Print Find: Midwest CBK Leopard Crackle Jeweled Frame with Bow

Nutella Banana Bread

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We go through a lot of Nutella around here lately. Thank goodness for double packs at Costco. Taylor takes a Nutella sandwich for lunch at least 3 days a week. Megan has Nutella and graham crackers almost every day. But they wouldn’t even try this because there were bananas. That was okay though because it left more for me.

5 Tbs Nutella
3 Tbs Canola Oil
1 tsp Canola Oil
3 Tbs Unsalted Butter, softened
1/2 cup Brown Sugar, packed
2 medium Bananas, sliced
2 large Eggs
1-1/2 cups Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2/3 cup Buttermilk
1/4 cup Hazelnuts, chopped
1 ounce Semi-Sweet Chocolate, chopped

Preheat oven to 350 degrees. Grease and flour 9″x5″ baking pan.

Combine Nutella and 1 teaspoon oil in a microwave-safe dish; microwave on high for 30 seconds; stir.

Combine remaining oil, butter, brown sugar, and banana in a large bowl; mix at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each.

Combine flour, baking soda, baking powder and salt. Mix on low speed. Add buttermilk. Add flour just until combined.

Pour half of batter into pan and top with Nutella mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle with hazelnuts.

Bake for 50 minutes.

Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.

Place chocolate in a microwave-safe dish; microwave on high in 15 second intervals; stirring in-between. Drizzle chocolate on top of bread; wait until chocolate has started to harden before cutting.

Servings: 16
Calories 165
Total Fat 8.8g
Total Carbohydrates 19.4g
Dietary Fiber 1.0g
Protein 2.7g
Nutrition Grade C

Today’s Leopard Print Find: Supreme Leopard Print Rug

Apple Carrot Almond Muffins

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I hate when I get all caught up in the middle of a marathon. This time it was Storage Wars. It’s kind of like a bad train wreck to me. Watching these people place the “value” on their newly purchased items drives me nuts. They have to be crazy to think that stuff is going to sell for the prices they claim it’s worth. FYI storage people, if new clothes have a retail ticket of $100, it’s not worth $100 and a couple of boxes of used clothing isn’t worth $300. I should go try to sell them some of my muffins for about $20 each. And how much stuff does Barry break or damage just to get to a suitcase or box that is empty?

Don’t let the name of these scare you. These turned out so good. Glad it made more than twelve since I’ve eaten so many of them and extra glad they ended up being only 161 calories.

2 Eggs
1/4 cup Vegetable Oil
1/2 cup Applesauce
1/4 cup Fat Free Milk
2 tsp Vanilla
2 cups Flour
1 cup Brown Sugar, packed
2 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Salt
1-1/2 cups Carrots, shredded
1 cup Apple, peeled and shredded
1/2 cup Coconut
3/4 cup Sliced Almonds

Preheat oven to 350 degrees. Place paper baking cups in muffin pan.

In large mixing bowl, mix eggs, oil, milk and vanilla until well blended.

Add flour, brown sugar, baking soda, cinnamon and salt; stir just until moistened.

Fold in carrots, apple, coconut and 1/2 cup of the almonds.

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds on top.

Bake 20 minutes or until toothpick inserted in center comes out clean.

Adapted from Betty Crocker

Servings: 18
Calories 161
Total Fat 6.4g
Total Carbohydrates 23.3g
Dietary Fiber 1.7g
Protein 3.2g
Nutrition Grade C

Today’s Leopard Print Find: Mud Pie Baby-Girls Newborn Leopard Faux Fur Booties

Apple Oatmeal Muffins

IMG_7448For the last week the weatherman has been telling us that we were going to have heavy, heavy rains for 2 days. Since I don’t have an ark, I spent all day Monday getting my errands done so that I could stay inside and be dry. To prepare for our 2 days of rain I decided I need to bake something. My rule for the month is that if I bake it has to at least have a fruit or vegetable in it! :) Y’all hold me accountable! These ended up being just 117 calories so that was an extra bonus.

Princess had a rough day and fell asleep staring out the window.

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1 Egg, beaten
2/3 cup Fat Free Milk
2 Tbs Oil
1/4 cup Sugar
1 cup Applesauce
1-1/2 cups Flour
1-1/2 cups Instant Oats
1/2 tsp Cinnamon
1 tsp Baking Powder
3/4 tsp Baking Soda
Pinch of Salt
1 cup Apple, chopped

Preheat oven to 400 degrees.

Mix egg, milk, oil, sugar and applesauce.

Combine flour, oats, cinnamon, baking powder, baking soda and salt. Add to applesauce mixture.

Fold in apple.

Fill muffin cups about 2/3 full.

Bake 18 minutes or until golden brown.

Servings: 12
Calories 117
Total Fat 3.0g
Total Carbohydrates 20.3g
Dietary Fiber 1.3g
Protein 2.5g
Nutrition Grade A-

Today’s Leopard Print Find: Betty Dain Betty Dain Leopard Couture Apron